Low Sodium Sautéed Kale with Garlic and Lemon

Total time20 min

Prep time10 min

Cook time10 min

Low Sodium Sautéed Kale with Garlic and Lemon

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Ingredients

4 servings

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
4 cloves garlic, thinly sliced
1 bunch (about 10 oz) curly or lacinato kale, stems removed, leaves torn into 2-inch pieces
¼ tsp red pepper flakes
¼ cup water
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tbsp fresh lemon juice

For serving

lemon wedges, for serving (optional)

Instructions

1
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering.
2
Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 1–2 minutes. Watch closely, as the garlic can brown quickly.

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